Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)

European Food Research and Technology

Volumn 233, Issue 4, 2011, Pages 553-559

  Stadnik, Joanna ^a   Dolatowski, Zbigniew J ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Beef; Colour; Myoglobin; Sonication; Tenderness

Indexed keywords

COLOUR CHANGE; DETRIMENTAL EFFECTS; LOW FREQUENCY; LOW INTENSITY ULTRASOUND; MEAT SAMPLES; MYOGLOBIN; POTENTIAL BENEFITS; REDOX FORMS; SENSORY PROPERTIES; SHEAR FORCE; STORAGE PERIODS; TENDERNESS; ULTRASOUND TREATMENTS;

BEEF; COLOR; MEATS; PH EFFECTS; SHEAR FLOW; SONICATION; ULTRASONIC APPLICATIONS;

ULTRASONICS;

EID: 80052941644     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1550-5     Document Type: Article

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